Working for a growing company within a new venture in a very pleasant working environment.

To oversee the activities of the catering department.

To achieve the agreed annual budget. To monitor performance against budget and to ensure that the Group Catering Manager is made aware of variations in performance in a timely manner. To ensure that responsibilities associated with achievement of the annual budget are effectively delegated within your catering team. To identify strengths and weaknesses amongst the catering team and to train, motivate and discipline individuals (as appropriate) to achieve the required standards of performance. To ensure that all work is carried out in a safe manner and that all matters affecting Health & Safety at Work are carried out in accordance with regulations. To ensure all catering operations meet current statutory requirements, including COSHH, HACCP and Environmental Health where appropriate. To ensure that all equipment used within the catering operation is maintained in good condition and held securely. To ensure that the Restaurant presents a positive and professional impression to all customers at all times. To ensure the security of all company property on-site. To ensure that customers receive a high standard of service at all times and responding to customer complaints and comments.

Specific Duties:

Maintain stock control routines. Discuss and agree menus and menu costings with the Group Catering Manager. Regular assessment of quality of production, presentation and service. Prepare and submit monthly returns to Head Office as required. Tour the Restaurant floor regularly to ensure high standards of housekeeping. Routinely review Health & Safety practice to ensure that a high standard is maintained, and suggesting training needs. Hold routine staff meetings and ensure copy of minutes are sent to Group Catering Manager.Maintain and enforce company policy in respect of all employees in the Restaurant. Maintain effective training programme for all staff to maximise skills and product knowledge. Investigate and act upon customer complaints and report actions to the Group Catering Manager. Maximise product sales through effective cross selling and in-store promotion. Maintain security of all takings. To act as a member of the Catering Operations Management Committee.

Flexibility:

To perform any other duties and objectives as required to contribute effectively to the achievement of the business aims and objectives.

Limits of Authority:

May not commit capital expenditure May not commit revenue expenditure in excess of budget May not vary rates of pay of Employees May not Hire or Fire employees May give formal verbal warnings with approval of Group Operations Director.

Measures of Performance:

Budget Achievement – monthly reporting

Quality of Product and Presentation (Measurement customer satisfaction)

Gross Margin (budget achievement)

Stock levels (as budget)

Maintain agreed labour to sales ratio

Contact details

• Email: info@mashpersonnel.co.uk
• Phone: Sam 01202 825747

Anti spam: Do NOT contact me offering services or anything of a commercial nature.